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Monday, September 26, 2005 

Primer on common Mexican cheeses

Here's a primer on common Mexican cheeses

Gonna try to make some authentic mexican food? Confused about the types of cheeses that are mentioned in the recipes?

This article gives you a primer on six cheeses used in Mexican food:

  • Queso blanco - Sometimes described as a cross between cottage cheese and mozzarella
  • Queso fresco - A very mild feta is an acceptable substitute
  • Panela - Similar in taste and texture to fresh mozzarella and absorbs other flavors easily
  • Oaxaca/Asadero - Similar in texture to mozzarella and provolone
  • Cotija - "Parmesan of Mexico"
  • AƱejo enchilado - A firm cheese that's been rolled in paprika. A strong feta could be substituted.